Kitchen Hint of the Day!

June 12, 2021 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Are Apricots Healthy………..

Oh those Apricots! With a hefty dose of fiber that remains intact through the drying process and a great concentration of vitamins and minerals, dried apricots are a veritable superfood! One cup of dried apricots provides 94% of your body’s daily need for Vitamin A and 19% of its iron.

Apricot Ginger Preserves

April 8, 2021 at 6:01 AM | Posted in CooksRecipes, diabetes, diabetes friendly | Leave a comment
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I have a recipe for Apricot Ginger Preserves. To make these Preserves you’ll be needing Water, Lemon Juice, Apricots, Lemon Juice, Fresh Ginger, Low Methoxyl Pectin with Calcium, and Splenda® Granulated No Calorie Sweetener. The Preserves are 15 calories and 2 net carbs per serving. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2021! https://www.cooksrecipes.com/index.html

Apricot Ginger Preserves
Apricots and ginger make an intensely flavored, diabetic-friendly jam with a vibrant yellow color. Serve on biscuits or bagels for a delicious breakfast treat.

Recipe Ingredients:
4 quarts water
1/2 cup lemon juice
4 1/2 pounds ripe apricots
1/4 cup lemon juice
2 teaspoons grated fresh ginger
1 (1.75 ounce) package low methoxyl pectin with calcium*
1 1/2 cups Splenda® Granulated No Calorie Sweetener

Cooking Directions:
1 – Wash jars and lids in hot soapy water; rinse with warm water. Fill boiling-water canner half full with water; add jars and water to cover. Bring water to a boil, reduce heat and simmer. Place lids in water to cover in a small saucepan; bring water to a simmer. Simmer until ready to use. Remove and drain jars and lids, one at a time, as needed for filling.
2 – Combine 4 quarts water and 1/2 cup lemon juice in a large bowl; set aside. Fill a Dutch oven 3/4 full with water; bring to a boil. Immerse apricots for 20 seconds or until skins easily peel away; remove with slotted spoon and plunge into ice water. Slip skin off apricots using a paring knife. Cut apricots in half; remove pits. Place in the lemon juice and water solution to prevent browning; drain. Place the apricots in food processor in batches; process until finely chopped. Measure exactly 6 cups of fruit.
3 – Combine chopped apricots, 1/4 cup lemon juice, ginger, and pectin in a large Dutch oven; stirring until pectin dissolves. Let stand 10 minutes.
4 – Bring mixture to a full rolling boil (a boil that doesn’t stop bubbling when stirred) over medium-high heat. Boil 1 minute, stirring constantly. Remove from heat; add Splenda® Granulated Sweetener, stirring until Splenda® Granulated Sweetener dissolves. Skim off any foam with metal spoon.
5 – Ladle hot preserves immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on rack in canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil.
6 – Process 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing center of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.) Store in a cool, dark place for up to 1 year. Once opened, store refrigerated and use within 2 weeks.
Makes 96 servings.

*If using a pectin product with separate pectin and calcium packets, follow the package directions to mix calcium water. Use 2 teaspoons pectin powder and 4 teaspoons calcium water. Follow package directions for preparing recipe.

Nutritional Information Per Serving (1 tablespoon): Calories 15 | Calories from Fat 0 | Fat 0g (sat 0g) | Cholesterol 0mg | Sodium 0mg | Carbohydrates 3g | Fiber 1g | Sugars 2g | Protein 0g.
https://www.cooksrecipes.com/diabetic/apricot_ginger_preserves_recipe.html

Kitchen Hint of the Day!

October 8, 2020 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Peeling Fruit………….

Any fruit that has a tight thin skin over a juicy interior, such as peaches, pears, apricots or tomatoes, can be easily peeled if they are blanched in boiling water for about 30 seconds.

Sunday’s Pork Roast Dinner Recipe – Bourbon-Glazed Fruit and Nut-Stuffed Pork Roast

May 31, 2020 at 6:02 AM | Posted in CooksRecipes, Sunday’s Pork Roast Dinner Recipe | Leave a comment
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This week’s Sunday’s Pork Roast Dinner Recipe is a Bourbon-Glazed Fruit and Nut-Stuffed Pork Roast. To make this week’s recipe some of the ingredients you’ll be needing are a Boneless Single Loin Pork Roast, Dried Thyme, Light Cream, Bourbon, Chicken Broth, Molasses, Dates, Apricots, Pecans, and more! The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Bourbon-Glazed Fruit and Nut-Stuffed Pork Roast
Try your favorite stuffing rolled up in this jellyroll style pork loin. Be aware that the double-butter flied loin will cook more quickly than a solid loin. Serve with green salad tossed with vinaigrette, warm dinner rolls and steamed asparagus spears.

Recipe Ingredients:
Stuffing:
1/2 cup coarsely chopped pitted dates
1/4 cup coarsely chopped dried apricots
1/4 cup finely chopped pecans
1 clove garlic, crushed
1 1/2 teaspoons dried thyme
1 tablespoon molasses
1/4 teaspoon salt
1/4 teaspoon black pepper

Bourbon Glaze:
2/3 cup bourbon
2/3 cup chicken broth
1 tablespoon molasses

Pork:
1 (2-pound) boneless single loin pork roast
1 tablespoon dried thyme

Pan Sauce:
1/4 cup light cream
1/4 teaspoon salt

Cooking Directions:
1 – Preheat oven to 350°F (175°C)
2 – For Stuffing: In a medium bowl, toss together all stuffing ingredients, set aside.
3 – For Bourbon Glaze: In a large saucepan, combine bourbon, broth and molasses; bring to a boil, remove from heat and set aside.
4 – For Pork: Butterfly (cut lengthwise almost all the way through) the pork loin. Lay open and pat flat. Starting the center of the opened loin, butterfly again on the left side. Butterfly again on the right hand side, lay open and pat flat. Evenly spread stuffing over loin. Roll the loin up, like a jelly roll, and tie securely at 2 to 3 inch intervals with kitchen twine; place in a shallow roasting pan, 4 – sprinkle with the tablespoon of thyme and pour bourbon mixture over. Roast 45 minutes to 1 hour, or until internal temperature, measured with a meat thermometer, is 150°F to 155°F (approximately 65°C), basting occasionally with bourbon glaze. Remove pork from pan, reserving the drippings; keep warm.
5 – For Pan Sauce: Add cream and 1/4 teaspoon salt to pan drippings. Cook over medium-high heat, stirring constantly, until slightly thickened.
6 – To Serve: Slice pork, removing twine as necessary, and arrange on serving platter. Serve with pan sauce.
Makes 8 servings.

Nutritional Information Per Serving (1/8 of recipe): Calories 280 calories Protein 27 grams Fat 10 grams Sodium 190 milligrams Cholesterol 70 milligrams Saturated Fat 3 grams Carbohydrates 17 grams.
https://www.cooksrecipes.com/pork/bourbon-glazed_fruit_and_nut-stuffed_pork_roast_recipe.html

Kitchen Hint of the Day!

April 7, 2020 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Buying and storing Apricots…………………………

While it’s easy to tell if an apricot is ripe, it can be tough to tell whether it’s good. Look for fruits that have a deep orange-gold color rather than those that are pale orange or yellow. They should be plump and firm, with just a little softness to them.

Ripen apricots in a paper bag at room temperature for 2 to 3 days. Unripe apricots can be stored at room temperature up to 5 days. Refrigerate ripe apricots in a sealed container up to one week. (Be sure that they are ripened first, as they will not ripen in the refrigerator.)

Wild Rice Salad with Pecans and Preserved Fruits

January 19, 2020 at 6:01 AM | Posted in CooksRecipes, rice | Leave a comment
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I’m passing along a recipe for a Wild Rice Salad with Pecans and Preserved Fruits. It’s made using 2 different types of Rice, Wild Rice and Brown Rice. Some other ingredients you’ll be needing are Orange Juice, Shallots, Georgia Pecan Halves, Cranberries, Apricots, and Spices. You can find this recipe at the CooksRecipes website which has a huge selection of recipes to please all Tastes, Diets, and Cuisines so be sure to check it out today. Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Wild Rice Salad with Pecans and Preserved Fruits
Recipe Ingredients:
3/4 cup freshly squeezed orange juice
2 tablespoons granulated sugar
1 large lemon, juiced (about 1/3 cup)
1/8 cup plus 2 tablespoons olive oil – divided use
1 shallot, minced
2/3 cup Georgia pecan halves, cut in half lengthwise
1/2 teaspoon dried tarragon
1/4 cup dried cranberries
1/4 cup dried apricots, diced
1/4 cup currants
2 1/2 cups cooked wild rice
2 1/2 cups cooked brown rice
6 green onions, trimmed and thinly sliced
Kosher salt
White pepper

Cooking Directions:
1 – Place orange juice and sugar in a small pot over medium-high heat and reduce in volume by half. Cool completely. Add lemon juice and 2 tablespoons olive oil. Set aside.
2 – In large skillet, heat 1/8 cup olive oil and sauté shallots until slightly tender; add pecans and toast in the pan for 2 to 3 minutes on medium heat. Add tarragon and all of the dried fruits. Cook slowly for another 5 minutes or so. Season to taste with Salt and ground black pepper. Chill this mixture, about 1 hour
3 – Once all components are cold, mix rice, fruit mixture, green onions, and dressing. Season to taste with kosher salt and white pepper.
Makes 8 servings.
https://www.cooksrecipes.com/salad/wild_rice_salad_with_pecans_and_preserved_fruits_recipe.html

“Meatless Monday” Recipe of the Week – Chiles Relleños with Cheese, Dried Apricots, Pecans and Guajillo Chile Sauce

October 8, 2018 at 5:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s Meatless Monday Recipe of the Week is – Chiles Relleños with Cheese, Dried Apricots, Pecans and Guajillo Chile Sauce. Chilies, Cheese, Apricots, Pecans, and more make up this week’s recipe. It’s off the CooksRecipes website which has a huge selection of recipes to please all tastes, diets, and cuisines. Check it out today. Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Chiles Relleños with Cheese, Dried Apricots, Pecans and Guajillo Chile Sauce
This outstanding recipe for chiles relleños—stuffed with two types of cheese, dried apricots, raisins, and toasted pecans—served with a spicy guajillo chile sauce, was developed by Chef Ben Berryhill.

Recipe Ingredients:
Chiles and Filling:
Oil for coating chiles
24 each large poblano chiles
16 ounces (about 4 cups) Wisconsin Jack cheese, grated
16 ounces (about 4 cups) Wisconsin Queso Blanco, grated
8 ounces (about. 1 1/2 cups) dried apricots, cut into very small cubes
8 ounces (about 1 1/2 cups) California raisins
8 ounces (about 1 cup) pecans, lightly toasted and coarsely chopped

Guajillo Chile Sauce:
2 pounds (about 16) ripe Roma tomatoes
2 pounds (about 32) tomatillos, husks removed
2 each large white onions, peeled and cut into eighths
12 garlic cloves, peeled
2 ounces (about 8) guajillo chiles or dried New Mexico red chiles, stemmed and seeded
2 cups water
1/2 cups cilantro, finely chopped
1 tablespoon and teaspoon brown sugar, packed
2 teaspoons salt

Garnishes:
As needed (about 3/4 cup) sour cream or crème fraîche
As needed (about 1/2 bunch) cilantro sprigs

Cooking Directions:
1 – For Chiles: Lightly oil the poblano chiles. Roast the chiles over an open flame or under a hot broiler until the skins are blistered and charred. Allow to cool at room temperature. Remove the skins and discard.
2 – With a small knife, make a slit lengthwise down the side of each chile to create a pocket. Gently cut the interior seed pod free from the base of the stem and remove the seeds. Discard the seeds.
3 – For Filling: In a mixing bowl, combine all of the ingredients for the filling and mix well. Stuff equal portions of the filling into each poblano and set aside.
4 – For Guajillo Sauce: Preheat oven broiler. Combine the tomatoes, tomatillos, onions and garlic cloves on a baking pan just large enough to hold the ingredients in a single layer. Place the pan under the hot broiler and broil until the ingredients are lightly blistered and charred (approximately 15 to 20 minutes), turning the ingredients occasionally. Remove from oven and cool.
5 – In a dry skillet over medium heat, lightly toast the chiles. Transfer to a bowl, cover with water and soak for 15 to 20 minutes or until softened. Drain and discard the water.
6 – In a blender, combine the broiled ingredients with the softened chiles. Add the water and puree to form a coarse sauce (approximately 30 seconds). Transfer the puree to a sauce pan. Heat the sauce to a boil, then reduce the heat and simmer for 15 minutes. Keep warm.
7 – Just before serving, add the remaining ingredients and mix well.
8 – For Final Preparation: Lightly charcoal grill or broil the stuffed poblano chiles just until the cheese begins to melt.
9 – Place a pool of guajillo sauce on each of 12 serving plates. Top with 2 chiles. If you wish, spoon additional guajillo sauce over each chile, drizzle with the sour cream or crème fraîche and garnish with cilantro sprigs.
Makes 12 servings.
https://www.cooksrecipes.com/mless/chiles_rellenos_with_cheese_dried_apricots_pecans_and_guajilla_chile_sauce_recipe.html

It’s Nuts I tell you………..DELUXE PASTEL CHOCOLATE BERRY MIX

January 18, 2018 at 6:39 AM | Posted in nuts, NUTS COM | Leave a comment
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From the nuts.com website (https://nuts.com/) its DELUXE PASTEL CHOCOLATE BERRY MIX. It’s a mix of cherries, apricots, blueberries all covered with milk chocolate with a pastel coverture! This is just one of the many Snacks you can purchase at the Nuts website (https://nuts.com/). But besides the large selection of delicious and healthy Snacks you can also choose from items like; NUTS, DRIED FRUIT, CHOCOLATES and SWEETS, COFFEE and TEA, COOKING and BAKING, and GIFTS. Plus there’s FREE shipping on orders over $59, see for details. So be sure to check the site out today. Now more on the DELUXE PASTEL CHOCOLATE BERRY MIX. Enjoy and Eat Healthy in 2018!

 

DELUXE PASTEL CHOCOLATE BERRY MIX
Snack on a berry chocolatey jubilee with our deluxe pastel chocolate berry mix. Milk chocolate-covered cherries, dried apricots and dried blueberries with pretty pastel coverture. Deluxe pastel berry mix makes a great dessert or sweet snack.

Ingredients
hole dried cherries, apricots, blueberries, white and milk chocolate, sugar, partially hydrogenated palm oil, natural and artificial flavors, fd&c red 40, lake blue 2, yellow 5 & 6, confectioner’s glaze, (chocolate contains: sugar, cocoa mass, non-fat milk, cocoa butter, soy lecithin, vanilla, vanillin) **MAY CONTAIN OCCASIONAL PIT FRAGMENT** Packaged in the same facility as peanuts, tree nuts, wheat, soy, and milk products.

Approximately 80 pieces per pound.

Nutrition Facts
Serving size 40g (~1.4 oz.)

Amount per serving
Calories 200
Calories from Fat 90
%DV
Total Fat 10g 15%
Saturated Fat 7g 35%
Cholesterol 5mg 1%
Sodium 25mg 1%
Total Carbohydrate 25g 8%
Dietary Fiber 1g 4%
Sugars 24g
Protein 1g
https://nuts.com/chocolatessweets/dried-fruit/berry-mix/chocolate.html

 

Order securely online or call us:
800-558-6887 or 908-523-0333
https://nuts.com/

Diabetic Summer Dessert Recipes

July 10, 2016 at 5:23 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website its Diabetic Summer Dessert Recipes. Check out the Diabetic Living site for any Diabetic Friendly recipes you might be looking for. http://www.diabeticlivingonline.com/

 

 

Diabetic Summer Dessert RecipesDiabetic living logo

When it comes to light summer desserts, recipes featuring stone fruits — such as peaches, apricots, plums, and cherries — are a healthy and delicious choice. Try one of these fruit dessert recipes for a refreshing summer treat that is sure to impress

 

 

Apricot-Vanilla Clafoutis

Apricots are full of fiber and vitamins A and C. They are also quite tasty — especially in this Apricot-Vanilla Clafoutis, or thick custard cake. Use a sugar substitute, such as Splenda Sugar Blend, to cut carbs to 15 grams per serving…..

 
Bing Cherry Fool

Bursting with antioxidants and natural sweet-tartness, cherries are perfect in a cool, rich fool — an English dessert made from pureed fruit and whipped cream. Enjoy a 1/2-cup serving for fewer than 150 calories and only 3 grams of fat……

 
Lemon-Scented Crepes with Honeyed Fruit

Nectarines are sweet and delicious when paired with lemon and berries in this crepe recipe. Made with fat-free milk and low-fat cottage cheese, this summer dessert is a good source of vitamins A and C……

 

 

* Click the link below to get all the Diabetic Summer Dessert Recipes
http://www.diabeticlivingonline.com/diabetic-recipes/dessert/diabetic-summer-dessert-recipes

“Meatless Monday” Recipe of the Week – Quinoa Pilaf with Apricot and Almond

August 24, 2015 at 5:02 AM | Posted in Meatless Monday, PBS | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Quinoa Pilaf with Apricot and Almond. It’s off one of my favorite recipe sites, PBS/Recipe. http://www.pbs.org/food/recipes/

 
Quinoa Pilaf with Apricot and AlmondPBS3

Ingredients
2 tablespoons olive oil
1.4 ounces (40 grams, about 1/2 cup) sliced almonds
.25 ounces (7 grams, about 1 large clove) garlic, grated
.25 ounces (7 grams) ginger, grated
4.4 ounces (125 grams, about 1/2 medium) onion, minced
2 teaspoons curry powder
1/2 teaspoon cinnamon
1 cup quinoa
2 cups vegetable stock
2.8 ounces (80 grams, about 1/2 cup) dried apricots
1/4 teaspoon salt, to taste

 

Directions
1 – Add the olive oil and almonds to a frying pan and place over a medium flame. Fry the almonds until they’re light beige in color.
2 – Add the garlic, ginger, and onions and saute until the onions are soft and starting to caramelize and the almonds are a golden brown.
3 – Add the curry powder and cinnamon and continue sauteing until the spices become fragrant.
4 – Add the quinoa saute to coat with oil.
5 – Add the vegetable stock and then cover with a lid, turn down the heat to maintain a gentle simmer and cook for 15 minutes.
6 – Remove the lid, turn up the heat to medium and add the dried apricots. Continue cooking, stirring regularly to prevent burning until all the liquid has been absorbed (about another 5 minutes).
7 – Keep covered to keep warm or serve immediately.

 

http://www.pbs.org/food/recipes/quinoa-pilaf-apricot-almond/

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